Total beginner
Total beginner
Total beginner here.
Cannot seem to get the wrinkle look I desire on my snack sticks. Collegen case, 20% ground beef, 2hrs @100 no smoke, 2 hrs @ 140 with smoke, 2 hrs @ 155 smoke, fan cooled at around 60, most casings are smooth, a couple are wrinkled, done on a masterbuilt electric smoker with Apple wood. They taste fine, spice is good, used cure, just not the "look" I desire.
Frustrated...
Cannot seem to get the wrinkle look I desire on my snack sticks. Collegen case, 20% ground beef, 2hrs @100 no smoke, 2 hrs @ 140 with smoke, 2 hrs @ 155 smoke, fan cooled at around 60, most casings are smooth, a couple are wrinkled, done on a masterbuilt electric smoker with Apple wood. They taste fine, spice is good, used cure, just not the "look" I desire.
Frustrated...
Rich-
Welcome to the forum!
Did the casings adhere to the sausage or do they seem loose?
Read through this string, it may help solve your problem.
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
Welcome to the forum!
Did the casings adhere to the sausage or do they seem loose?
Read through this string, it may help solve your problem.
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
Hi Rich,
Sounds like you followed the process well, so the sausage sticks should dry and thus shrink and wrinkle. When you pull them out of the smokehouse they will be plump and smooth. I dry mine in room temp for several hours and then somewhere where it's cool, leass than 15C (59F) And when making sticks, you should add very little water or better yet, none at all.
All the best,
redzed
Sounds like you followed the process well, so the sausage sticks should dry and thus shrink and wrinkle. When you pull them out of the smokehouse they will be plump and smooth. I dry mine in room temp for several hours and then somewhere where it's cool, leass than 15C (59F) And when making sticks, you should add very little water or better yet, none at all.
All the best,
redzed